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Almond-Poppy Seed Pound Cake

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Almond-Poppy Seed Pound Cake
  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 12
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Skip the fat and calories of thick frosting! All that’s needed for pound cakes is a simple dusting of icing sugar.
Jan 15, 2018

Ingredients

  • 3 cups Original Bisquick™ mix
  • 1 1/2 cups granulated sugar
  • 1 cup sour cream
  • 3/4 cup butter or margarine, softened
  • 1/2 cup all-purpose flour
  • 1/4 cup poppy seed
  • 1 teaspoon almond extract
  • 1/8 teaspoon salt
  • 6 eggs
  • Icing sugar, if desired

Steps

  • 1
    Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.
  • 2
    Beat all ingredients except icing sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 50 to 55 minutes or until toothpick inserted near centre comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Sprinkle with icing sugar.

Expert Tips

  • Tip 1
    Variation Presto change-o! Vanilla or lemon extract substituted for the almond extract creates a whole new taste sensation!

Nutrition Information

430 Calories, 23g Total Fat, 7 g Protein, 50 g Total Carbs

Nutrition Facts

Serving Size: 12
Calories
430
Total Fat
23g
Saturated Fat
11g
Cholesterol
150mg
Sodium
570mg
Total Carbs
50 g
Dietary Fiber
1g
Protein
7 g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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